Study on purification and structure of Patatin from potato starch juice

SUN Ying; WEI Dong-xu; YAO Chun-yan; JIANG Lian-zhou

doi:10.13386/j.issn1002-0306.2017.11.015

SUN Ying, WEI Dong-xu, YAO Chun-yan, JIANG Lian-zhou. Study on purification and structure of Patatin from potato starch juice[J]. Science and Technology of Food Industry, 2017, (11): 122-127. DOI: 10.13386/j.issn1002-0306.2017.11.015

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Study on purification and structure of Patatin from potato starch juice

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Potato glycoprotein ( patatin) was obtained by separating and purifying the potato starch juice.The results showed that the purity of patatin was above 90% and the molecular weight was 40.6 k Da. Furthermore, the monosaccharide composition included rhamnose, mannose, glucose and galactose. Moreover, the carbohydrate chain of patatin was connected to protein by O-glycopeptide linkages and denaturation temperature of patatin was 75 ℃.

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Science and Technology of Food Industry

Study on purification and structure of Patatin from potato starch juice

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